Thanksgiving Green Tomato and Walnut Chutney

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This Thanksgiving Green Tomato and Walnut Chutney offers a fresh, unexpected twist on the traditional cranberry relish. Bursting with tangy-sweet flavor and layered with spice, citrus, and texture, it’s the kind of inventive accompaniment that embodies the Chefs’ Choir(SM) spirit — taking familiar holiday flavors and reimagining them with a chef’s creativity. Serve it alongside roast turkey or your favorite savory dishes for a bright, flavorful counterpoint to the feast.

This makes a great change of pace from the classic cranberry relish!

Thanksgiving Green Tomato and Walnut Chutney

by Chef Saul Bolton

Ingredients

5 cups green tomatoes, cut into 1-inch pieces
1 cup onions, finely sliced
1 medium fresh jalapeño, sliced
1 cup cilantro, roughly chopped
1 cup walnut pieces
2 Tbsp whole coriander seeds
3 whole green cardamom pods
2 cups cider vinegar
2 cups light brown sugar
3 Tbsp grated fresh ginger (use a microplane)
Zest and juice of 2 lemons (zest grated on a microplane and chopped)
½ cup golden raisins

Procedure

Add tomatoes, onions, jalapeno, walnuts, coriander seeds, cardamom pods, raisins, vinegar, & sugar to a heavy bottomed sauce pan. Bring to a simmer over a low heat.
Cook until thickened to your taste. Remove from the heat.
Add the cilantro, lemon zest, & ginger. Stir. Season to taste with a pinch of salt and lemon juice. Cool. Serve cool or at room temp. Great with Roast Turkey!!